Monday, October 19, 2020

Toaster Oven Corn Bread with Schmaltz

I'm ready, got my offering made, and consumed, for Multicooker Monday.  This is Sue's baby, she started Multicooker Mondays.  We post on the third Monday of the month,  we make and blog about a dish made in or with a small kitchen appliance. 

I really only have two small appliances I use on a regular basis to cook on and in.  My Crockpot and my handy dandy little toaster oven.  

 I know I made Cornbread last month for Multi-Cooker Monday but I'm doing a sorta repeat.  This time though, I made it with Turkey Schmaltz.  

Cornbread made with Turkey Schmaltz

Cornbread made with Turkey Schmaltz

What is Schmaltz you ask?  Well, it's the fat that renders out of a chicken or in my case, a Turkey.  I know that technically it isn't true Schmaltz, but I'm calling it that. 

I made a lovely turkey for Canadian Thanksgiving and ended up with, not only lots of juice, but also some fat that had rendered out of the the turkey breast as it was cooking.   I also made stock out of the turkey carcass and froze it in cubes, and those stock cubes are now residing in the freezer waiting to be used.  

I was actually going to use the Schmaltz (fat) for something else until I remembered how Sarge would make cornbread using bacon grease in it for an extra taste boost.  (I've probably mentioned Sarge in the past, one of these days I'll tell you more about him. Suffice to say, he's been cooking for large groups for longer than I've been alive.)  

So I drug out the recipe I'd written down and modified it a little, well, a lot actually. Cause we used to cook for upwards of 100 people at a time, the recipe I had made a lot. I used to shadow Sarge so I could get a sense of how much he used of each ingredient, cause he rarely measured out ingredients, he 'knew' how it should look, before he baked it.  He loved to 'season' with bacon grease, greens especially. 

 I wanted to eat this cornbread with some Collard Greens, since I just discovered some canned seasoned Collard Greens that are actually pretty tasty. I liked adding ham cubes, not bacon grease to them.  They're not as good as mine but are an acceptable substitute.

Collard Greens with Cornbread

Now to make proper corn bread you cook it in a cast iron skillet in the oven.  I did cheat a touch, and cooked it in a toaster oven, and baked it in a little pyrex pan I have, which fits perfectly into the toaster oven.  

This didn't even taste remotely like turkey, either.  Which is good, cause I smothered a piece in butter and honey and ate it while it was hot. 

One of the side benefits of being the cook, you get to taste test first. 

Cornbread made with Turkey Schmaltz

Cornbread with Turkey Schmaltz

Yield: 4 servings
Author: Sid's Sea Palm Cooking -
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A slightly different take on regular cornbread, using leftover turkey fat, also known as schmaltz.


  • 1 1/2 cups Self Rising Cornmeal
  • 1/4 cup Creme Fraiche or Sour Cream
  • 1/4 cup milk
  • 2 tablespoons Turkey Schmaltz or Chicken Schmaltz + 1 tablespoon for the pan.
  • 1 lg. egg
  • 1/4 tsp. salt
  • 1/2 tsp. sugar


  1. Place the 1 tablespoon of Turkey Schmaltz into the baking pan you're going to bake the cornbread in.  Place in a preheated 450 degree toaster oven.
  2. Mix the dry ingredients together, then rub the schmaltz into the dry ingredients until fully incorporated.
  3.  Mix the wet ingredients together and add to the dry ingredients.  Mix together until just incorporated.
  4. Spoon into the heated pan, spreading it out a little.  Bake at 450 degrees for 20 minutes, checking to see if it's baked all the way through. If not, bake an additional 5 minutes.
  5. Serve with butter and honey or alongside some lovely collard greens.

I baked this in a small pyrex dish, which measures 5 by 7 inches. 

Created using The Recipes Generator

Multicooker Monday October 2020:

Recipes using Small Kitchen Appliances

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Well now I know what Schmaltz is. Thanks for the lesson.

    1. You're welcome. I've actually been using schmaltz for years in different things. It worked nicely in the cornbread this time.

  2. I'm going to have to start collecting chicken and turkey fat. I've heard cooking with it is a revelation.

    1. I've been using it for years. I'll keep some in the freezer as well. You do have to be careful of using it in delicately flavored foods if the fat is highly seasoned.


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